Best 4 Ratatouille Skillet Eggs Recipes
**Ratatouille Skillet Eggs: A Flavorful and Nutritious Breakfast or Brunch Dish**
Start your day with a delightful and wholesome meal with our Ratatouille Skillet Eggs recipe. This dish combines the vibrant flavors of sautéed vegetables, rich eggs, and aromatic herbs, creating a colorful and flavorful masterpiece.
Our skillet eggs feature a medley of diced vegetables, including zucchini, bell peppers, eggplant, and tomatoes, simmered in a flavorful tomato sauce. The vegetables are cooked until tender yet retain a slight crunch, preserving their natural flavors and textures. Once the vegetables are perfectly cooked, we carefully crack eggs directly into the skillet, allowing them to gently cook in the vegetable mixture.
As the eggs cook, the yolks remain soft and runny, while the whites firm up, creating a delectable combination of textures. The dish is then finished with a sprinkle of fresh herbs, such as basil or parsley, adding a burst of freshness and aroma.
Serve the Ratatouille Skillet Eggs piping hot, accompanied by toasted bread or a side of your favorite greens. Its vibrant colors and enticing aroma will awaken your senses and make it a feast for both the eyes and the palate.
In addition to the classic Ratatouille Skillet Eggs recipe, we also offer variations to cater to different dietary preferences and tastes. For a vegetarian version, simply omit the eggs and enjoy the sautéed vegetables as a standalone dish.
For those who prefer a spicier kick, add a pinch of chili flakes or cayenne pepper to the vegetable mixture. And if you're looking for a heartier meal, top the skillet eggs with crumbled feta cheese or grated Parmesan cheese before serving.
No matter your dietary choices or taste preferences, our Ratatouille Skillet Eggs recipe offers a delicious and versatile dish that is perfect for breakfast, brunch, or even lunch. Its combination of flavors and textures, along with its vibrant colors and aromas, makes it a delightful and memorable meal.
RATATOUILLE WITH EGGS
Ratatouille is a vegetable stew that can be eaten on its own, or served with meat, fish, or eggs.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 3
Steps:
- In a large skillet, heat ratatouille over medium heat until simmering. Reduce heat to low.
- One at a time, break eggs into a small cup and gently slide onto ratatouille. Cover; cook until whites are just set, about 5 minutes. Serve hot, sprinkled with basil.
Nutrition Facts : Calories 157 g, Fat 9 g, Fiber 3 g, Protein 8 g
RATATOUILLE SKILLET EGGS RECIPE - (4/5)
Provided by Gazelle
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute. Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette. Photograph by Ryan Dausch
ROASTED RATATOUILLE AND EGGS
Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the delicious mix of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.
- Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.
RATATOUILLE BAKED EGGS
Steps:
- Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
- Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
- Preheat a grill or grill pan to medium-high heat.
- Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Tips:
- Use fresh vegetables: Fresh vegetables will give your ratatouille skillet eggs the best flavor and texture. If you can, try to buy organic vegetables whenever possible.
- Don't overcrowd the skillet: When cooking the vegetables, don't overcrowd the skillet. This will prevent them from cooking evenly.
- Cook the vegetables until they are tender: The vegetables should be tender, but still have a slight bite to them. Don't overcook them, or they will become mushy.
- Use a good quality cheese: The cheese that you use will make a big difference in the flavor of your ratatouille skillet eggs. Use a cheese that melts well and has a good flavor.
- Serve immediately: Ratatouille skillet eggs are best served immediately after they are cooked. This will ensure that the eggs are still runny and the vegetables are still fresh and crisp.
Conclusion:
Ratatouille skillet eggs are a delicious and easy-to-make breakfast or brunch dish. They are packed with fresh vegetables and protein, and they are sure to please everyone at the table. With a little planning and preparation, you can have this dish on the table in no time. So next time you're looking for a quick and healthy meal, give ratatouille skillet eggs a try!
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